Hillsboro recorder., 1887-12-15
Proper Handling OF Cream.

Not long since farmers wife COM
planned TO US that she did not get the
yield Of butter from her cows that one
of her neighbors did, and she wished to
know il We could give her any light on
the subject. Upon inquiry we found
that the COWS on both farms were natives
aud handled about alike. But when we
inquired farther into the manner of car
ing for the cream, we saw at once where
the difficulty lay. Although she had
been reader of the Da:rgnsau for years,
she hal such stubborn notions of her
own that she had learned but little on
this important point.
II was her practice to skim her milk
every morning and put the cream in an
earthen jar, which was kept in the cellar.
Churning was done twice a week, If her
husband or the boys were not too busy.
But the particular point where she failed
was in putting the last skimming of
cream into the ehurn Immediately after
1t was taken from the milk. When we
told her that she received but little bene.
fit from the last skimming thus handled.
she coJld hardly be persuaded Of the
truth Of our assertion. We are convinced
that this lnistakeis largely indulged in by
the making Of farm butter. Yet thev
might as well throw the last skimming to
the pigs, for there is where it finally goes
In the buiiemilk. The last skimming
should be thoroughly stirred with the
older cream and the whole kept from six
to twelve hours, depending upon the
age and acidity Of the older cream be.
fore churning. The way most
people stir their cream fails Of
the desired result. They put in d
cream paddle and simply whirl each
layer or days cream in circle by itself
without mixing the first and las,
thoroughly together. This is best done
by turning the cream from one vessel
into another. Then, again, quite often
loss is OccasiOned by mixing the milk of
strippers with fresh cows. That The
cream Of different cows when mixed does
not produce butter at the same time.
with the same amount Of Churning. has
been illustrated in the family Of Mark
Hughes at West Grove, Pa. They had
Sau Alderney heifer in good flow Of milk.
and a COW, astripper: their cream worked
together. II was observed that they did
not make butter enough for the bulk OF
cream. The buttermilk looked rich and
seemed to collect cream upon il. They
put the buttermilk in the churn again
after the butter caue and made five
pounds. They churned for a few min.
utes and found two or three pounds more
Of butter in the ehurn, showing that the
heifer's cream hal made butter isst .and
that the cream Of the old COW needed
several minutes more churning. Where
the cream Of cows Of such unequal milk.
ing periods are mixed together. preIl
care shOnld be taken that the whole il
thoroughly mixed and Ri encd. UnIess
this Is done, q considerable portion n
the slower cream is va hel into butter.
milk as soon as the quicker ctcam 90 ne.
10 butter. Thfre j. a great deal in thi,
point OF une Htl churning i.mc 10 cream.
and the OBly way that We snow Of "a
avoid lJss, aside from churning earl
days cram or oIrh cow cream by itself,
Is 10 see 10 IL that the rrea n is frcluentl,
mixed and r.pcnc1 together, 80 as 4
make as near IS possible hoiro oyeneou,
ghole.--Hodris Dairsm ~.